Ranch Shrimp Casserole Rsc Food

RANCH DUSTED SHRIMP ON CRISPED CHEESE SHELLS #RSC

Steps:

• In a bowl combine 1 tablespoon of dip mix, greek yogurt, minced chives, minced garlic, lemon juice and lemon zest. Refrigerate until ready to use.
• Dry shrimp with paper towels and sprinkle with salt. Combine the bread crumbs with the remaining dip mix. Put the beaten egg and bread crumbs mixture in separate bowls. Dip the shrimp in the egg, then dredge in the bread crumbs; transfer to a baking sheet and refrigerate for 10 minutes.
• Meanwhile lay 2 provolone cheese slices on a piece of parchment paper, overlapping by half. Microwave for approximately 55 seconds. They will look bubbly and browned when done. Remove from microwave and using the parchment paper fold up the cheese to form a flat bottom taco shell. Hold this shape for about 5 seconds, set aside, whipe any oil from parchment paper and continue forming 7 more shells using remaining cheese slices.
• Preheat oven to 350 degrees F. In a large saucepan, heat 1 inch of vegetable oil to 350 degrees F. Fry shrimp in batches, until browned and crisp, about 2 minutes. Transfer shrimp to baking sheet. When all shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.
• To assemble your tacos. Place a little dip sauce on bottom of cheese shell. Arrange 4 shrimp, 1/8 of the avocado slices, some chopped shallots, drizzle with dip sauce and garnish with cilantro and optional taco sauce.

CREAMY RANCH SHRIMP BISQUE #RSC

Steps:

• Heat olive oil in a large pot over medium heat. Add butter and melt. Add the shrimp shells, shallots, celery, carrots, parsley, thyme, bay leaves, lemon zest, tomato paste and cayenne. Cook, stirring every occasionally, until the shells are red and the vegetables are tender, about 10 to 12 minutes.
• Remove from heat and add sherry. Ignite the sherry with a wand lighter and cook until the flame subsides. Return the pot to the heat, sprinkle in flour and stir. Cook for another 2 minutes. Add seafood stock to deglaze. Stir browned pieces from the bottom of the pot. Add cream, milk, and HIDDEN VALLEY RANCH and bring to a boil. Turn the heat to low and simmer until reduced and thickened, 40 to 45 minutes. Strain into a clean pot and season with salt and pepper. Bring bisque to a simmer.
• Chop shrimp into small pieces and add to bisque. Cook about 3 minutes until shrimp are done. Taste for seasoning and garnish with HIDDEN VALLEY RANCH DRESSING and chives.

GREEK SHRIMP MAC AND CHEESE #RSC

Steps:

• Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
• Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
• In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
• In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
• Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.

CREAMY RANCH GRITS AND SHRIMP #RSC

Steps:

• Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium low, cover and continue cooking until the grits are soft and thickened in consistency (about 20-25 minutes). Stir occasionally. Off the heat, stir in Ranch dressing, cheddar cheese and chives. Cover until ready to use.
• In a large skillet, add olive oil and heat on high. Add shallots, garlic, and stir. Season the shrimp with salt and pepper. Add shrimp to pan and cook for about 2 minutes on each side. (Monitor closely because the garlic and shallots will burn quickly while on high heat. Adjust heat slightly if needed). Remove shrimp to plate. Add spinach, lemon, and zest to pan in this order. Stir well to coat with remaining oil and goodies left in the pan. Cook just until wilted about 2-3 minutes. Add salt and pepper if needed.
• Divide grits among 4 shallow bowls, top with spinach and then shrimp. Serve while hot.
• Serves 4.

SHRIMP-AND-GRITS CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
• Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
• Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
• Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
• Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

GARLIC SHRIMP CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC

Steps:

• Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
• Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
• Toss together corn, tomato, and onion and season with salt.
• Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.

SHRIMP AND RICE CASSEROLE

Steps:

• In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

EASY CHICKEN RANCH CASSEROLE #RSC

Steps:

• Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
• Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
• In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
• Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
• Sprinkle the seasoned bread crumbs on top.
• Bake in a preheated 325 degree oven for 25 minutes.

CUBAN RANCH SHRIMP SALAD #RSC

Steps:

• 1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
• 2. Beat two eggs inn a small bowl and set aside.
• 3. Pour Hidden Valley Ranch Dip Mix into small bowl.
• 4. Devein the shrimp.
• 5. Now starts the assembly line: For each shrimp, dip them into the egg wash, then into the Hidden Valley Ranch mix. Then dip again into the egg wash.
• 6. Finally coat the shrimp in the bread crumb mixture.
• 7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
• 8. Combine greek yogurt, chives and a splash of lemon juice.
• 9. Serve the shrimp standing in a large dollop of yogurt mixture.
• garnish with avocado or lemon slices.

OUTSTANDING SHRIMP CASSEROLE

Steps:

• Prepare rice mix according to package directions.
• In a medium saucepan, melt butter; Saute green pepper, celery and onion for about 5-10 minutes or until tender.
• In a very large bowl, combine the cooked rice, cooked vegetable mixture, mushroom soup, cheddar cheese, Swiss cheese and pepper.
• Stir in the cooked shrimp; spoon mixture into a 3-quart rectangle baking dish.
• Bake, covered with foil, at 350 degrees for about 40 minutes or until heated through.
• Let stand 10 minutes before serving.

SHRIMP AND RICE CASSEROLE

Steps:

• Place rice, cream, and seasonings in pan and bring to boil.
• Add shrimp and cool.
• Refrigerate overnight.
• Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.